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Recipe: Butternut squash sweet potato latke

Posted November 28, 2013

With Thanksgiving barely behind us, many of us are focused on Christmas. But Hanukkah, which comes a couple of weeks earlier than usual this year, actually is the holiday some families in the Triangle are celebrating.

The eight-day celebration started on Wednesday evening. Chabad of Cary Learning Center is putting together a big Hanukkah celebration this Sunday in downtown Apex. So I thought I'd check in with Rabbi Yisroel Cotlar to see if anybody in his congregation had a favorite Hanukkah dish.

Cotlar got back to me pretty quickly with this recipe, a favorite of his wife, Chana (who I had the pleasure of meeting a couple of years ago and does so much for local Jewish families). It comes from Miriam Szokovski of, who offers all sorts of other yummy recipes here.

Szokovski says you'll need a grater or food processor for the recipe. The parmesan cheese is optional. Click here to see some very useful tips from Szokovski on making latkes. 

Butternut Squash Sweet Potato Latkes
Recipe makes about 30 medium latkes


1 butternut squash
2 Yukon Gold potatoes
1 large onion
1 sweet potato
4 eggs
½ to ¾ cup flour
2 tbsp. salt
Olive oil for frying
Optional: If you’re serving these at a dairy meal, throw in ½ cup grated parmesan cheese


Dice and sauté the onion in 2 tbsp. olive oil and ¼ tsp. salt.
Peel and shred the butternut squash, sweet potatoes and potatoes.
Mix all the ingredients in a large bowl.
Heat olive oil in a non-stick frying pan. Scoop the batter using a ⅛ cup measuring cup for uniformity. Drop into the hot oil (keep the flame on medium-high). Cook until brown and firm on one side. Flip and cook 1-2 more minutes, or until brown, on the second side.
Remove from oil and drain on a paper towel. Repeat until all the batter has been fried.
Serve fresh.

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